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Dark Chocolate Cupcakes

Dark Chocolate Cupcakes

Moist dark chocolate cupcakes with deep cocoa flavor and rich chocolate buttercream
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

INGREDIENTS

Cupcakes

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 2 tsp fine salt
  • 1 tsp espresso powder optional
  • 2 large eggs
  • 1 2 cup buttermilk
  • 1 2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 2 cup hot coffee or hot water.

Chocolate Buttercream

  • 1 cup unsalted butter softened
  • 3 1 2 cups powdered sugar
  • 3 4 cup unsweetened cocoa powder
  • 4 oz dark chocolate melted and cooled
  • 1 4 cup heavy cream plus more as needed
  • 2 tsp vanilla extract
  • pinch of salt.

INSTRUCTIONS

Bake Cupcakes

  • Heat oven to 350 F and line a 12 cup muffin pan with liners
  • whisk flour sugar cocoa baking soda baking powder salt and espresso powder until evenly combined
  • whisk eggs buttermilk oil and vanilla then pour into dry ingredients and mix just until smooth
  • whisk in hot coffee until batter is thin and uniform
  • divide batter evenly filling liners about 2 3 full
  • bake until a toothpick comes out with a few moist crumbs 16 to 20 minutes
  • cool 5 minutes in pan then transfer to a rack to cool completely.

Make Frosting And Finish

  • Beat butter until creamy 2 minutes
  • sift in powdered sugar and cocoa and beat on low then medium until combined
  • beat in melted chocolate vanilla and salt
  • add cream gradually until fluffy and pipeable then beat 1 more minute
  • frost cooled cupcakes and optionally garnish with chocolate shavings or cocoa dust.

Notes

1. Use hot coffee to intensify chocolate flavor without making the cupcakes taste like coffee; Substitute buttermilk with 1 2 cup milk plus 1 1 2 tsp lemon juice rested 5 minutes; Do not overmix after adding flour to keep crumbs tender; For darker color use Dutch process cocoa and keep baking soda in the recipe; Store frosted cupcakes airtight up to 3 days at cool room temperature or refrigerate up to 5 days and bring to room temp before serving

Nutrition

Calories: 410kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g